The Perfect PB&J Completely From Scratch Feat. My Mom

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in saturated fat and offers a different flavor.

jelly

🥗Healthier: fruit spread

💰Cheaper: preserves

Fruit spread often contains less sugar.

bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread adds fiber and nutrients.

Heat 175 milliliters of water and 125 milliliters of whole milk to 95°F.

Mix in 9 grams of instant yeast and let it sit.

Combine 440 grams of bread flour, 8 grams of fine sea salt, and 21 grams of granulated sugar in a bowl and whisk together.

Transfer the mixture to a stand mixer and begin mixing.

Add the yeast mixture and mix until elastic.

Add 42 grams of softened unsalted butter and mix until fully incorporated and smooth.

Cover the dough and let it rise until doubled in size.

Punch down the dough and dump it onto a lightly floured work surface.

Roll the dough into a rectangle and then roll it into a tube shape.

Place the rolled dough into a greased loaf pan and cover with a damp towel, letting it proof until doubled in size.

Preheat the oven to 350°F (175°C).

Bake the bread for 35 to 40 minutes or until golden brown and sounds hollow when tapped.

Remove the bread from the oven and let it cool on its side on a wire rack.

Toast 2.5 cups (375 grams) of raw peanuts in the oven at 350°F (175°C) for about 12 minutes until deeply toasted.

If the peanuts have skins, place them in a clean dish towel and rub to remove the skins.

Let the peanuts cool completely before processing.

Add the cooled peanuts to a food processor and process on high speed, scraping down the sides as needed.

Continue processing until the peanuts first become crumbly, then ball up, and finally turn into a liquid consistency.

Add 0.5 teaspoon (5 grams) of fine sea salt and mix until smooth and creamy.

Pour the peanut butter into a bowl or airtight container and cover, leaving it at room temperature.

Prepare the strawberry jam by cutting the tops off of 2 pounds (900 grams) of fresh strawberries.

Place the strawberries in a medium sauce pot with 3 cups (550 grams) of granulated sugar and stir to combine.

Let the mixture sit for about 10 minutes to macerate.

Using a potato masher, crush the strawberries as best as you can.

Place the pot over medium-high heat and bring to a boil, stirring occasionally for about 8 to 10 minutes until thickened.

Cool the jam in a bowl set over an ice bath until cold.

Slice the homemade bread and spread peanut butter on one slice and strawberry jam on the other.

Press the two slices together and slice diagonally before serving.

Equipment Needed

Spice Level:

Dietary

Allergens